Does anyone out there make jam?

[Ridgerunner]

Do you have a recipe for that sweet peeper jam?

I don't remember where I got the recipe, online somewhere years ago. Ball did not have a sweet pepper recipe. I first tried another one that made 7 or 8 eight-oz jars but regularly had trouble with that one setting up. This recipe makes about four 8-oz jars and usually sets up. I use sweet peppers because my wife cannot handle hot peppers.


Two cups prepared peppers. I stem and seed them, finely chop them in a food processor, and drain the liquid off. Measure them after finely chopping and draining. I do not peel them, the skin should now be in tiny pieces.

One box of Sure-Jell pectin, full sugar version. I have not tried other pectins, that would change the recipe.

3/4 cup vinegar

1/2 teaspoon of butter (optional)

3-1/2 cups of sugar.

The procedure is the regular jam with Sure-Jell recipe from here on. Mix the vinegar, Sure-Jell, and peppers in a sauce pan. I use the butter to reduce foaming but you don't have to. Bring it to a full boil while stirring constantly. After it is at a full roiling boil, stir in the sugar. Stir constantly and bring back to a full boil. Boil for exactly one minute constantly stirring, remove from the heat, remove foam, and fill jars to within 1/4" of the top.

I water bath can them, processing for 10 minutes as you are supposed to for jam but adjusted for altitude. In Arkansas that meant 15 minutes, not sure what your elevation is.

I use fully ripe peppers, though the original recipe calls for 1/2 ripe and 1/2 green. If you use only yellow peppers it comes out yellow, but just a bit of orange or red mixed with the yellow and it is red. I usually do batches of both.

I'm not familiar with the celiacs, don't know if this is OK for you or not. I'm also a married man. I quit worrying about what a macho man is supposed to do or not do decades ago. I do what I want to do. If that causes the macho men issues because they are afraid to do what they want because of what somebody might think, that's their problem, not mine.

 

[Quackter]

Thank you so much, this will get made by the weekend.

How much vinegar?

Celiacs starts as a "wheat" intolerance, then eventually acts about like the internal type of Lupus. Catch it early, not bad, catch it late, it sucks. (Gluten really, wheat, rye, barley, and oats because of cross contamination. It seems like problems with dairy proteins usually run with it, so of course I can't even have a gluten free pizza now. )

I'll just skim the "candy" off, or use a little margarine, it'll be fine.

You are absolutely right about the macho "projection" Way to the side of jam, but I have carried a little emergency sewing kit in my travel bag since I was 18. I get a little soft knock at the hotel door about 11:30, being in my early twenties, "maybe the girls from the bar......". Nope. A guy from work, who not 6 hours before, in front of everybody, was "hahaha, rah rawg rawg....my wife sews my socks", when I offered it to him. "Can I borrow that kit", and then, "how do I do this?". Yep.
Personally, I'm more embarrassed that my lock stitch looks like crap, than being able to mend something. I just "grew up" in heavy construction, that "laugh at yourself, never let anything get ya" defensive reflex just has always stuck with me.

I don't remember where I got the recipe, online somewhere years ago. Ball did not have a sweet pepper recipe. I first tried another one that made 7 or 8 eight-oz jars but regularly had trouble with that one setting up. This recipe makes about four 8-oz jars and usually sets up. I use sweet peppers because my wife cannot handle hot peppers.


Two cups prepared peppers. I stem and seed them, finely chop them in a food processor, and drain the liquid off. Measure them after finely chopping and draining. I do not peel them, the skin should now be in tiny pieces.

One box of Sure-Jell pectin, full sugar version. I have not tried other pectins, that would change the recipe.

1/2 teaspoon of butter (optional)

3-1/2 cups of sugar.

The procedure is the regular jam with Sure-Jell recipe from here on. Mix the vinegar, Sure-Jell, and peppers in a sauce pan. I use the butter to reduce foaming but you don't have to. Bring it to a full boil while stirring constantly. After it is at a full roiling boil, stir in the sugar. Stir constantly and bring back to a full boil. Boil for exactly one minute constantly stirring, remove from the heat, remove foam, and fill jars to within 1/4" of the top.

I water bath can them, processing for 10 minutes as you are supposed to for jam but adjusted for altitude. In Arkansas that meant 15 minutes, not sure what your elevation is.

I use fully ripe peppers, though the original recipe calls for 1/2 ripe and 1/2 green. If you use only yellow peppers it comes out yellow, but just a bit of orange or red mixed with the yellow and it is red. I usually do batches of both.

I'm not familiar with the celiacs, don't know if this is OK for you or not. I'm also a married man. I quit worrying about what a macho man is supposed to do or not do decades ago. I do what I want to do. If that causes the macho men issues because they are afraid to do what they want because of what somebody might think, that's their problem, not mine.

 

[Ridgerunner]

How much vinegar?

Darn I missed that, Good eye. 3/4 cup, I corrected the above post.

 

[Jealous Gypsy]

I made cherry jam, using domestic sweet cherries, once. Pitting them took a very long time, and my hands were purple for days! I used pectin, the jam set, but it wasn't interesting enough to justify the time spent. Sour cherries would certainly be better!!!
How about making jelly instead? At least they wouldn't have to be pitted, just halved.
Any jam or jelly made at home is better!
Mary

Im thinking about trying jelly. Im not ussually a fan beings i like the crushed fruit mixed in, but i think the flavor is so good on this it may work

 

[Jealous Gypsy]

Anyone make plum jam or jelly? I did once, with red plums, and it was okay. I've got some big plums coming this week, and am looking for ideas.
Spiced plum? Strawberry-plum? Plum-blueberry?
Mary

Hmm would apple plum be good or too sweet?

 

[Jealous Gypsy]

I suspect the problem is related to halving the recipe. It has something to do with how the sugar and pectin work together with the fruit. For cherries you might try cooking them down with the pits in first until they are nice and soft, and then straining the pits out through a colander or with a slotted spoon. ... well, dagnabbit, now I am going to have to try a batch myself and see how it turns out! I still have a bunch of blackberries in the freezer too, waiting to be made into jelly. I strain the seeds out because of my dentures but boy is it yummy. I made elderberry one year too, but that's very labor-intensive! My boy (grandson) won't hardly eat commercial jams and jellies in his PB&J's any more....

Maybe that would work & i can still hsve the fruit chunks

 

[Folly's place]

Maybe a tart apple with plums would work. I do the low sugar jam, using the pink Suregel boxes, so it's never too sweet anyway.
I like the idea of peach-plum, except for having to peel the peaches.
Mary

 

[BigBlueHen53]

Maybe a tart apple with plums would work. I do the low sugar jam, using the pink Suregel boxes, so it's never too sweet anyway.
I like the idea of peach-plum, except for having to peel the peaches.
Mary

If the peaches are real ripe, they should peel easily. Just drop them in boiling water for a minute then transfer them quickly to a cold water bath. They should slip right out of their skins with the lightest squeeze. I always have a big bowl ready to drop them into, with a cup of pineapple juice and a tablespoon of lemon juice, and I roll them around in it so they won't brown. When that bowl is full of peaches, I cut them up, dropping the slices back into the same bowl, again so the slices won't brown. Oh man, this is making my mouth water! Hmm, I have some in the freezer. Today is not the day, but I WILL make jam out of those, soon, I promise!

 

[Folly's place]

I do know how to peel peaches and tomatoes, just dislike the process.
I just processed Romas and some other tomatoes into sauce, using the Victorio (sp?) strainer. Messy, but easier.
Mary

 

[Claires Poultry]

Hi everyone! My name is Elly. I can jams, preserves, and lots of other things, too.